Smoked Chicken Breasts in Ham
Submitted by fluffie
Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
45 minHere’s an appetizer with serious swagger. Chicken breast strips get a turn in the smoker first, picking up that woodsy depth before hitting a spiced flour dredge spiked with paprika, chili powder, and garlic salt.
A quick sear in butter builds a golden crust, then a gentle simmer in white wine turns each strip silky and tender.
Once cooled, every piece gets wrapped in a thin slice of baked ham and skewered on a cocktail pick. It’s the kind of bite that makes people stop mid-conversation.
Chef Tips
- Smoke the chicken strips for about an hour, just long enough to infuse flavor without drying them out. You’re finishing them on the stovetop, so they don’t need to cook through in the smoker.
- Brown the dredged strips in batches so they sear properly. Crowding the pan drops the temperature and steams instead of crisps.
- Wrap tightly in the ham while the chicken is still slightly warm. It clings better and molds to the shape of each strip.
Ingredients
Directions
Cut chicken breasts into strips about 1inch wide.
Place in smoker and smoke for approximately 1 hour.
Dredge in a the mixture of garlic salt, paprika, chili powder and flour.
Brown strips in 3 tablespoons of butter.
Add white wine, cover, and simmer for approximately 20 minutes until tender.
Cool. Wrap each piece of chicken in strips of thinly sliced baked ham.
Skewer with cocktail picks.
Serve.
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